D’Arrigo, M.; Delgado-Adámez, J.; GarcÃa-Parra, J.J.; Palacios, I.; López-Parra, M.; Andrés, A.I.; RamÃrez-Bernabé, M.R.
Enhancing Shelf Life and Nutritional Quality of Lamb Burgers with Brassica By-Products: A Synergistic Approach Using High Hydrostatic Pressure. Foods 2025, 14, 594.
https://doi.org/10.3390/foods14040594
AMA Style
D’Arrigo M, Delgado-Adámez J, GarcÃa-Parra JJ, Palacios I, López-Parra M, Andrés AI, RamÃrez-Bernabé MR.
Enhancing Shelf Life and Nutritional Quality of Lamb Burgers with Brassica By-Products: A Synergistic Approach Using High Hydrostatic Pressure. Foods. 2025; 14(4):594.
https://doi.org/10.3390/foods14040594
Chicago/Turabian Style
D’Arrigo, Matilde, Jonathan Delgado-Adámez, Jesús J. GarcÃa-Parra, Irene Palacios, Montaña López-Parra, Ana Isabel Andrés, and MarÃa Rosario RamÃrez-Bernabé.
2025. "Enhancing Shelf Life and Nutritional Quality of Lamb Burgers with Brassica By-Products: A Synergistic Approach Using High Hydrostatic Pressure" Foods 14, no. 4: 594.
https://doi.org/10.3390/foods14040594
APA Style
D’Arrigo, M., Delgado-Adámez, J., GarcÃa-Parra, J. J., Palacios, I., López-Parra, M., Andrés, A. I., & RamÃrez-Bernabé, M. R.
(2025). Enhancing Shelf Life and Nutritional Quality of Lamb Burgers with Brassica By-Products: A Synergistic Approach Using High Hydrostatic Pressure. Foods, 14(4), 594.
https://doi.org/10.3390/foods14040594
